For great beef broth ask your butcher for 2kg of meaty beef bones.
Place the bones in a large roasting tray along with 2 large onions, peeled and cut in half horizontally and 1 bulb of garlic, peeled and cut in half horizontally. Pour in some water to the depth of about 1cm and place in oven at 180 C fan, for 30-45 minutes. Add more water if necessary after 20 minutes.
Meanwhile, chop some carrots, onions and any other vegetables you have to hand such as potatoes and leeks, place in a large saucepan with a dash of olive oil and cook on medium heat for 4-5 mins. Pour in around 3 litres of water. Add 2 crumbled Knorr Beef Stock Cubes and bring to the boil. Reduce to a simmer and carefully add the roasted bones, onions and garlic, scraping the brown bits from the bottom of the roasting tray.
Add 3 rough chopped tomatoes, 4 sprigs of thyme, 4 sprigs of parsley, 3 sprigs of sage and a bouquet garni.
Simmer gently for 4-6hrs and add some black pepper to taste. Remove from the heat, carefully remove the bones and discard them, then pass the liquid through a sieve. The broth is ready to use or you can store for 2-3 days in the fridge.
The broth is great to use as a base for many sauces or for a great idea, try placing some short ribs in a large casserole dish, completely cover the ribs with the broth, add 2-3 peeled potatoes chopped in half, a few pieces of rough chopped celeriac, half a hot red chilli and 2 star anise. Slow cook on very low heat for 3hrs for the perfect melt in the mouth braised ribs. Serve with mash potato and use the braising sauce as the gravy, delicious!